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                                                                  We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped cranberry
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
                                                                  • Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.
                                                                  Yields: 12servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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